Rotisserie cooks on the barbecue are so simple. If you don’t have a rotisserie you could cook chicken just as easily by spatch cocking the chicken. Then cooking this indirectly with the lid on. Alternatively put the chicken into a roasting tray and cook in the oven.
For this cook we used our Weber Mastertouch and rotisserie attachment. Our Chennai Masala BBQ Rub packs plenty of flavour and works perfectly balanced against the chicken for a tasty meal.
With only a couple of ingredients this recipe couldn’t be easier. Take 2 tablespoons of greek yoghurt and mix in 2 heaped tablespoons of our Chennai Masala BBQ Rub (approx 25-20g) and mix. Make a few cuts into the chicken this is optional (a couple on the legs and breast). This will help the marinade penetrate the meat. Rub the yoghurt mixture all over the whole chicken. Leave to marinade in the fridge for a few hours or overnight for best results.
In the barbecue, light the coals and once these are ready bank them up to two sides. So there are no coals directly underneath the chicken once the rotisserie skewer goes in. Put the lid on and get the BBQ up to temp.
Once the Weber reaches approx 180-200c, fit the skewer with chicken onto the rotisserie and away you go. My favourite smoking wood is cherry but on this occasion I used beech. A couple of chunks added onto the hot coals and replace the lid. To keep an eye on temperatures we use the MEATER+ wireless thermometer. This will also tell you when the chicken reaches the desired internal temperature of 75c. Depending on the size of the chicken this might take anything from 1 hour to an hour and a half. The smoking wood and rub gives great colour and flavour. Enjoy with side dishes of your choice. We had Bombay Potatoes, Bhajis and drizzled the chicken with Pineapple Express Hot Sauce.